Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying
In this paper, the effects of three kinds of microwave (MVD, 1.5, 2.0, 2.5 min) and hot air (HAD) drying at 60 ℃ on the drying characteristics and quality of jasmine were compared and analyzed. The results showed that in microwave drying stage, the water content of jasmine decreased rapidly, which a...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090267 |
| _version_ | 1797983605328183296 |
|---|---|
| author | Jinfeng SHENG Kun CHEN Yawen LEI Xuefeng WANG Yayuan TANG Dongqing YE Xi CHEN Jian SUN |
| author_facet | Jinfeng SHENG Kun CHEN Yawen LEI Xuefeng WANG Yayuan TANG Dongqing YE Xi CHEN Jian SUN |
| author_sort | Jinfeng SHENG |
| collection | DOAJ |
| description | In this paper, the effects of three kinds of microwave (MVD, 1.5, 2.0, 2.5 min) and hot air (HAD) drying at 60 ℃ on the drying characteristics and quality of jasmine were compared and analyzed. The results showed that in microwave drying stage, the water content of jasmine decreased rapidly, which accelerated the moisture decline in jasmine in hot air drying stage. The water-soluble extract, hydroxyl radical inhibitory ability, total amino acid and essential amino acid content of jasmine flower dried by combined microwave and hot air drying were higher than those of HAD group. The color and peak area of total volatile components, benzyl alcohol and α-fendene and of jasmine flowers in MVD2.0+HAD and MVD2.5+HAD groups were higher than those in HAD, which indicated that the typical fragrance of jasmine dried by MVD1.5+HAD and MVD2.0+HAD could be better retained. The difference of volatile components of jasmine dried by combined microwave and hot air drying could be distinguished by LDA analysis in electronic nose. In conclusion, jasmine dried by MVD2.0+HAD had the best quality. |
| first_indexed | 2024-04-11T06:49:04Z |
| format | Article |
| id | doaj.art-426b23b2da22424da8499ce23b8bd685 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:49:04Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-426b23b2da22424da8499ce23b8bd6852022-12-22T04:39:15ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-01431112613510.13386/j.issn1002-0306.20210902672021090267-11Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air DryingJinfeng SHENG0Kun CHEN1Yawen LEI2Xuefeng WANG3Yayuan TANG4Dongqing YE5Xi CHEN6Jian SUN7Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaMaize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, ChinaIn this paper, the effects of three kinds of microwave (MVD, 1.5, 2.0, 2.5 min) and hot air (HAD) drying at 60 ℃ on the drying characteristics and quality of jasmine were compared and analyzed. The results showed that in microwave drying stage, the water content of jasmine decreased rapidly, which accelerated the moisture decline in jasmine in hot air drying stage. The water-soluble extract, hydroxyl radical inhibitory ability, total amino acid and essential amino acid content of jasmine flower dried by combined microwave and hot air drying were higher than those of HAD group. The color and peak area of total volatile components, benzyl alcohol and α-fendene and of jasmine flowers in MVD2.0+HAD and MVD2.5+HAD groups were higher than those in HAD, which indicated that the typical fragrance of jasmine dried by MVD1.5+HAD and MVD2.0+HAD could be better retained. The difference of volatile components of jasmine dried by combined microwave and hot air drying could be distinguished by LDA analysis in electronic nose. In conclusion, jasmine dried by MVD2.0+HAD had the best quality.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090267jasminecombined microwave and hot air dryingdrying characteristicsquality analysis |
| spellingShingle | Jinfeng SHENG Kun CHEN Yawen LEI Xuefeng WANG Yayuan TANG Dongqing YE Xi CHEN Jian SUN Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying Shipin gongye ke-ji jasmine combined microwave and hot air drying drying characteristics quality analysis |
| title | Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying |
| title_full | Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying |
| title_fullStr | Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying |
| title_full_unstemmed | Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying |
| title_short | Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying |
| title_sort | drying characteristics and quality analysis of jasmine with combined microwave and hot air drying |
| topic | jasmine combined microwave and hot air drying drying characteristics quality analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090267 |
| work_keys_str_mv | AT jinfengsheng dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying AT kunchen dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying AT yawenlei dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying AT xuefengwang dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying AT yayuantang dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying AT dongqingye dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying AT xichen dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying AT jiansun dryingcharacteristicsandqualityanalysisofjasminewithcombinedmicrowaveandhotairdrying |